Orange juice concentrate tenderizes and adds that extra zip to this dish, adapted from the traditional Duck à l'orange, a more fatty version. Serve the chicken over yolk-free egg noodles with a side salad and a piece of crusty French bread.

Photo courtesy of Occasions Catering

Vegetable oil spray
2 1/2 pounds boneless, skinless chicken breasts, all visible fat removed
1/2 teaspoon paprika
1/2 medium onion, chopped
1/2 cup frozen orange juice concentrate
1/3 cup water
2 tablespoons light brown sugar
2 tablespoons fresh parsley, chopped
1 teaspoon low-salt soy sauce
1 tablespoon dry white wine
1 teaspoon minced garlic
1/2 teaspoon ground ginger

Preheat the oven to 350 deg. F. Lightly spray a baking dish with vegetable oil spray.

Place chicken in baking dish. Sprinkle chicken with paprika and top with chopped onions.

In a small bowl, whisk together orange juice concentrate, water, brown sugar, parsley, soy sauce, wine, garlic, and ginger. Pour over the chicken and onion.

Cover chicken with aluminum foil and bake for approximately 50 minutes, or until chicken is no longer pink in the center.

Makes 4 servings.

Calories: 263
Protein: 31
Carbs: 24g
Fiber: 1g
Cholesterol: 95mg
Total Fat: 4.5g
Saturated: 1g
Polyunsaturated: 1g
Monounsaturated: 1g
Sodium: 144mg